Greek · Lunch · Dinner
Youvetsi (Greek Baked Orzo with Beef)
Γιουβέτσι
Tender chunks of lean beef slowly braised in a cinnamon-scented tomato sauce, then baked with whole wheat orzo until it soaks up every drop. A comforting Greek Sunday dish finished with a light dusting of sharp grated cheese.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Serves
- 4
Calories come from: Carbs 47% · Fat 20% · Protein 33%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 500 gLean beef (top round), cut into 3 cm cubes
- 1 tbsp14 gOlive oil
- 1 medium150 gOnion, finely chopped
- 1 medium150 gRed bell pepper, diced
- 3 cloves9 gGarlic, minced
- 1 tbsp16 gTomato paste
- 1 can (400 g)Canned crushed tomatoes
- 4 cups (divided)1,000 gWater
- 1 stickCinnamon stick
- 2 leavesBay leaves
- 1/4 tspGround allspice
- 1 tspDried oregano
- 1/2 tspSalt
- 1/2 tspBlack pepper, ground
- 1 1/4 cups250 gWhole wheat orzo
- 1/3 cup30 gKefalotyri or pecorino cheese, finely grated
- 2 tbsp5 gFresh parsley, chopped (optional)
Steps
- 1
Pat the beef cubes dry and season them with half the salt and the black pepper.
- 2
Heat the olive oil in a heavy pot over medium-high heat and brown the beef in batches, about 8 minutes total, then set aside.
- 3
Lower the heat to medium, add the onion and red pepper, and cook for 5 minutes until softened.
- 4
Stir in the garlic and tomato paste and cook for 1 minute.
- 5
Return the beef to the pot and add the crushed tomatoes, 500 ml of the water, the cinnamon stick, bay leaves, allspice and oregano.
- 6
Bring to a boil, cover, and simmer gently for about 75 minutes, until the beef is fork-tender.
- 7
Preheat the oven to 200 °C (400 °F) near the end of the simmering time.
- 8
Bring the remaining 500 ml of water to a boil.
- 9
Transfer the beef and sauce to a large baking dish or clay pot, discarding the bay leaves and cinnamon stick.
- 10
Stir in the orzo, the hot water and the remaining salt, spreading everything into an even layer.
- 11
Bake uncovered for 30–35 minutes, stirring once halfway, until the orzo is tender and most of the liquid is absorbed; add a splash of hot water if it dries out too soon.
- 12
Rest for 5 minutes, then sprinkle with the grated cheese and parsley before serving.
Swaps, storage and make-ahead
Swaps
- Use regular white orzo instead of whole wheat orzo if that is easier to find; it may cook a few minutes faster, so check it early.
- Swap the beef for boneless lamb shoulder, a classic youvetsi choice, simmering until tender.
- For a dairy-free version, leave out the kefalotyri and finish with extra parsley and a squeeze of lemon.
- Use grated Parmesan in place of kefalotyri or pecorino if those are hard to find.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating with a splash of water until steaming hot all the way through. The orzo keeps absorbing liquid and softens, so it is best fresh, and freezing is not recommended once the orzo is added.
Make ahead
Braise the beef in its sauce up to 2 days ahead, cool it quickly and refrigerate, then reheat it until simmering before stirring in the orzo and boiling water and baking as directed.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Youvetsi (Greek Baked Orzo with Beef) in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: GlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (632 g) | Per 100 g | |
|---|---|---|
| Calories | 502 kcal | 79 kcal |
| Protein | 43.4 g | 6.9 g |
| Carbohydrates | 61.8 g | 9.8 g |
| of which sugars | 9.9 g | 1.6 g |
| Fiber | 9.9 g | 1.6 g |
| Fat | 11.9 g | 1.9 g |
| of which saturated | 3.7 g | 0.6 g |
| Sodium | 674 mg | 107 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
